If you have been dreaming of a dinner that feels like a warm hug on a plate, this Creamy Shrimp Alfredo with Spinach Recipe is here to delight your senses. Rich, luscious Alfredo sauce mingles with tender shrimp and vibrant spinach, all tossed with perfectly cooked fettuccine for a dish that’s as satisfying as it is elegant. It’s like your favorite Italian restaurant brought straight into your kitchen, ready to wow your taste buds and impress your loved ones without any fuss.
Ingredients You’ll Need
Gathering straightforward yet flavorful ingredients is the secret to making this Creamy Shrimp Alfredo with Spinach Recipe shine. Each item plays a vital role—from the succulent shrimp adding a touch of ocean freshness, to the fresh spinach leaves that brighten the dish with color and nutrients. Simple and effective, these ingredients build a creamy masterpiece that’s both comforting and impressive.
- 12 oz Fettuccine pasta: The perfect pasta that holds onto every bit of the creamy sauce.
- 1 lb Shrimp, peeled and deveined: Provides tender, juicy bites of seafood goodness.
- 1 cup Heavy cream: The heart of the Alfredo sauce, delivering indulgent creaminess.
- 3 tbsp Butter: Adds richness and helps build flavor layers in the sauce and shrimp.
- 1 cup Parmesan cheese, grated: Gives a nutty, salty depth to the sauce that’s simply irresistible.
- 3 cloves Garlic, minced: For that aromatic punch that elevates the dish.
- 2 cups Fresh spinach leaves: Adds a fresh, slightly earthy note and a beautiful green contrast.
- 1/2 cup White wine: Adds subtle acidity and complexity to the sauce.
- 1 tbsp Lemon juice: Brightens and balances the richness of the cream and butter.
- 1/4 tsp Red pepper flakes: Just a hint of heat to keep things interesting.
- 2 tbsp Fresh parsley, chopped: Fresh herbal finish that adds color and flavor.
- Salt, to taste: Essential for seasoning and enhancing all flavors.
- Black pepper, to taste: Adds just the right amount of warmth and bite.
How to Make Creamy Shrimp Alfredo with Spinach Recipe
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a rolling boil. Cooking the pasta until al dente is key—the slightly firm texture will hold up beautifully when tossed in the rich sauce later on. Drain the fettuccine and set it aside, ready to soak up that luscious Alfredo.
Step 2: Sauté the Shrimp
In a spacious pan, melt 2 tablespoons of butter over medium heat. Add the peeled and deveined shrimp, seasoning them with salt and black pepper. Cook until the shrimp turn a lovely pink, about 3 to 4 minutes, making sure not to overcook so they stay tender and juicy. Remove them from the pan and set aside—this will let the shrimp shine when mixed back into the sauce.
Step 3: Prepare the Garlic and White Wine Base
Using the same pan, add the remaining tablespoon of butter and toss in the minced garlic. Cook for about a minute until fragrant—don’t let it brown because that would add bitterness. Then pour in the white wine and let it simmer until it reduces by half, concentrating its flavor and adding a subtle acidity that balances the creamy sauce perfectly.
Step 4: Make the Creamy Alfredo Sauce
Lower the heat to gently simmer, then pour in the heavy cream. Stir in the red pepper flakes and lemon juice for a touch of brightness and warmth. Gradually add the grated Parmesan cheese, stirring continuously until the sauce becomes silky and smooth, thickening just enough to cling to the pasta and shrimp.
Step 5: Combine Pasta, Shrimp, and Sauce
Return the cooked fettuccine and shrimp to the pan, tossing everything together gently but thoroughly so every strand of pasta is coated in that creamy, cheesy sauce. Let it cook together for another 2 to 3 minutes to marry the flavors beautifully.
Step 6: Add the Spinach
Finally, stir in the fresh spinach leaves, allowing them to wilt slightly from the heat of the sauce. They add a lovely pop of color, a slight crunch, and a fresh component that balances the dish perfectly. Before serving, sprinkle with chopped fresh parsley to add an inviting herbal note and vibrant green speckles.
How to Serve Creamy Shrimp Alfredo with Spinach Recipe
Garnishes
Fresh parsley is a classic finishing touch for this dish, not only offering a burst of freshness but also a beautiful contrast against the creamy white sauce. You might also consider a light dusting of extra Parmesan or a few lemon wedges on the side for those who like a citrusy kick.
Side Dishes
This Creamy Shrimp Alfredo with Spinach Recipe is rich and satisfying, so pairing it with light sides works best. A crisp green salad dressed in a simple vinaigrette or roasted vegetables, like asparagus or Brussels sprouts, provide complementary textures and flavors without overpowering the main attraction.
Creative Ways to Present
To elevate your presentation, nestle the pasta into individual shallow bowls and place a few whole shrimp on top for a striking look. Drizzle with a little extra virgin olive oil and sprinkle freshly cracked black pepper right before serving for flair. For a festive touch, transfer portions into small ramekins and broil briefly for a golden crust on top.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The creamy sauce can thicken up overnight, so give it a gentle stir before reheating. Leftovers should be enjoyed within 2 to 3 days for the best taste and texture.
Freezing
Freezing creamy pasta dishes can be tricky because of the dairy, but you can freeze the shrimp and spinach mixture separately if needed. Freeze in airtight containers for up to 2 months. When ready to eat, thaw in the refrigerator overnight before reheating gently on the stovetop with fresh pasta cooked to order.
Reheating
To reheat, warm the pasta slowly over low heat on the stovetop, adding a splash of milk or cream to loosen the sauce if it feels too thick. Avoid microwaving at high power as it can cause the sauce to separate. Stir frequently to bring back that creamy, luscious consistency you loved from the start.
FAQs
Can I use frozen shrimp in this recipe?
Absolutely! Just make sure to thaw them thoroughly and pat them dry before cooking. This helps keep the shrimp from releasing excess water and ensures they sear nicely in the pan.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk mixed with a bit of flour to thicken the sauce, but keep in mind the sauce won’t be quite as rich and creamy as when using heavy cream.
Can I make this recipe vegetarian?
Yes! Simply omit the shrimp and consider adding sautéed mushrooms or artichoke hearts for a similar savory depth. The creamy spinach Alfredo sauce remains just as delicious on its own.
What pasta works best besides fettuccine?
While fettuccine is traditional, you can swap in linguine, tagliatelle, or even penne. Choose pasta shapes that can hold onto creamy sauces well for the best experience.
How spicy is this dish?
The red pepper flakes add just a gentle hint of heat that complements the rich creaminess. If you prefer it milder, feel free to reduce or skip them altogether.
Final Thoughts
This Creamy Shrimp Alfredo with Spinach Recipe truly belongs in your weeknight dinner rotation or as a special meal for guests. It’s the kind of dish that makes you smile with every bite, thanks to its harmonious blend of flavors and textures. From the succulent shrimp to the fresh spinach and dreamy sauce, it’s a perfect way to treat yourself and those you love to a little taste of Italian magic right at home.
Print
Creamy Shrimp Alfredo with Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Shrimp Alfredo with Spinach is a luscious fettuccine dish combining succulent shrimp, fresh spinach, and a rich, cheesy Alfredo sauce. Perfect for a comforting and elegant dinner, it brings together the flavors of garlic, white wine, and Parmesan cheese in a creamy, velvety sauce that coats every strand of pasta beautifully.
Ingredients
For the Pasta and Shrimp
- 12 oz Fettuccine pasta
- 1 lb Shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
For the Alfredo Sauce
- 1 cup Heavy cream
- 3 tbsp Butter (divided)
- 1 cup Parmesan cheese, grated
- 3 cloves Garlic, minced
- 1/2 cup White wine
- 1 tbsp Lemon juice
- 1/4 tsp Red pepper flakes
For Garnish and Add-ins
- 2 cups Fresh spinach leaves
- 2 tbsp Fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain well and set aside.
- Cook Shrimp: In a large pan over medium heat, melt 2 tablespoons of butter. Add the peeled and deveined shrimp, season with salt and black pepper, and cook until the shrimp turn pink and opaque, about 3-4 minutes. Remove shrimp from the pan and set aside.
- Sauté Garlic: In the same pan, melt the remaining 1 tablespoon of butter. Add the minced garlic and cook stirring frequently until fragrant and golden, about 1 minute, being careful not to burn it.
- Deglaze with White Wine: Pour in the white wine and let it simmer until it reduces by half, approximately 2-3 minutes. This will concentrate the flavor and burn off the alcohol.
- Make Alfredo Sauce: Reduce the heat to low, then stir in the heavy cream, red pepper flakes, and lemon juice. Slowly add the grated Parmesan cheese, stirring continuously to create a smooth and creamy sauce without lumps.
- Combine Pasta and Shrimp: Return the cooked pasta and shrimp to the pan. Toss everything gently to coat the pasta and shrimp thoroughly with the Alfredo sauce. Cook for an additional 2-3 minutes to heat through and meld the flavors.
- Add Spinach: Stir in the fresh spinach leaves and allow them to wilt in the warmth of the sauce and pasta, which should take about 1-2 minutes.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top as a garnish. Serve immediately while hot for the best taste and texture.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
- Do not overcook the shrimp; they cook quickly and become rubbery if left too long.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- White wine can be omitted or replaced with extra broth if preferred.
- Adjust red pepper flakes based on your spice preference.
- To keep the spinach bright and fresh, add it last and just allow to wilt briefly.
